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Tahini pasta in a white bowl with a white background.

Nourishing 15-Minute Creamy Tahini Pasta

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  • Author: Elaine Gordon
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegan


This luxuriously smooth and comforting tahini pasta sauce can be completed from start to finish while the pasta cooks, making it a simple yet delicious meal that is perfect for busy weeknights. Vegan, gluten-free, soy-free, nut-free and refined sugar-free.


Units Scale

Pasta and Veggies:

  • 3 tablespoons extra virgin olive oil
  • 1 large shallot, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper chili flakes
  • 3 large cloves garlic, peeled and minced
  • 1 small red bell pepper, diced
  • 1 head broccoli florets (not the stalks)
  • 8 ounces pasta of choice

Tahini Sauce:

  • 1/4 cup tahini
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • 1 clove garlic, pressed
  • 1/2 teaspoon salt


  1. Sauté the shallot, garlic and red pepper. Heat olive oil over low to medium heat in a skillet and add the diced shallot, salt and red pepper chili flakes. Sauté for 5 minutes, then turn the heat to low and add the garlic and diced bell pepper. Sauté another couple minutes until soft and fragrant.
  2. Begin cooking the pasta. Use a large pot of water.
  3. Steam the broccoli al dente. Add broccoli florets to a steamer basket and place in a pot of boiling water. Cover and bring heat down to a simmer for 5-7 minutes. Alternatively, instead of steaming you can add the broccoli florets to the pot of pasta during the last 3 minutes of cooking.
  4. Prepare the tahini sauce. While the pasta cooks, whisk together the tahini, water, garlic, maple syrup, salt and red pepper chili flakes until smooth. Add more water until the dressing is a pourable consistency. Set aside.
  5. Put it all together. Add the pasta and broccoli to the skillet with the shallots and bell pepper. Pour the tahini sauce over the hot pasta and toss well. Serve garnished with fresh basil ribbons and crushed red pepper chili flakes.


Store leftover pasta in an airtight container in the refrigerator for 3-5 days. Store some of the pasta water separately in the refrigerator to add to the pot when reheating. This will refresh the dish as the pasta will dry up a bit when stored.

  • Prep Time: 5
  • Cook Time: 10
  • Category: Pasta
  • Method: Stovetop